As I mentioned in yesterday’s post, I’ll be taking a picture or two of the briskets as they soak in their brine and journey (passively) on their way to Corned Beef-hood.
Here’s today’s quick peek:
You can see that the meat has begun to change, just by looking at the color. It’s got a "curing" look to it. The same look raw seafood has when you mix it with citrus juice and let it sit a while.